I am constantly amazed at how much my tastes change over time. I used to hate tomatoes. I couldn’t even look at them. While I’m still not a fan of cooked tomatoes, I love raw ones. If you asked my five years ago if I’d ever love tomatoes of any kind, I would have laughed at you.
When I first tried avocados I didn’t like them either. I think they are one of those foods that are an acquired taste. After I tried them a couple times, I got used to both the taste and texture and pretty much fell in love with them. Seriously, I can’t get enough avocados in my life. Give me all the avocados!
The same goes for honey. I was never a big fan of honey when I was a kid. I think I found the flavor kind of strong, but now I love that strong flavor. I use honey in salad dressings, granola, and oh, yeah, this Honey Cake.
I wanted a recipe to feature Almond Breeze Almondmilk Hint of Honey Vanilla. I fell in love with this milk the moment I tasted it. You already know I love almond milk and use it in every recipe I can, so this new flavor with honey and vanilla in it screamed my name. The flavors balance perfectly. It would be great in a smoothie or bowl of cereal, but it’s pretty awesome in this cake too.
You will love this cake. It is tender, fluffy and super flavorful with the honey, spices, and olive oil shining through. I really love the flavor of olive oil in cakes, but if you think you might find it too strong, feel free to swap in canola or vegetable oil. Whatever you do, make sure you make this cake – you won’t be disappointed.
3 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
1 cup olive oil
1 cup honey
1 ½ cups granulated sugar
½ cup packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup Almond Breeze Almondmilk Hint of Honey Vanilla
Zest of 1 orange
1 cup freshly squeezed orange juice
Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan.
In a large bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger.
Make a well in the center of the dry ingredients and add the oil, honey, sugars, eggs, vanilla, milk, orange zest and juice, and bourbon.
Whisk batter until there are no more lumps or ingredients lingering on the bottom. Pour well mixed batter into the prepared pan and bake 40-50 minutes until golden brown and puffed and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or allow to cool completely in the pan. Cake may be stored in an air tight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature 1 hour or in the microwave 30 seconds.
Recipe adapted from Marcy Goldman via Smitten Kitchen
This post is sponsored by Almond Breeze Almondmilk.